. Cut brinjals into 4 parts without slitting the top edge. Soak them in salt water for half an hour
. Prepare the masala paste by grinding coriander seeds, khus khus, onion, ginger, garlic, tomatoes, coconut powder, red chilli powder, turmeric powder and salt
. Stuff the masala into the brinjals and keep the remaining masala aside
. Heat oil in a large vessel and add mustard seeds and cumin seeds
. After mustard seeds splutter, drop the brinjals and the remaining masala in the vessel. Cover the vessel with lid and boil for 10 mins
. While brinjals boil with the masala paste, add the milk and mix the curry occasionally until brinjals are completely cooked (don’t add water)
. Serve with hot rice